Smitten with Sinta: This resto is a love letter to Tagaytay
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On our way to Tagaytay, I told the Lifestyle team about how chef Ariel Manuel was the first person to successfully convince me to eat oysters. It was over 20 years ago, at his beloved restaurant Lolo Dad’s.He didn’t have to do much prodding—he just served a Lolo Dad’s classic: baked oysters topped with capellini and foie gras. One look at the beautiful dish and I was sold. It became an instant favorite, a luxurious treat I would return to again and again.
This was a necessary story because we were headed to Sinta, the new Tagaytay restaurant that Manuel, one of the country’s best chefs, now calls his playground. When we arrived, we were thrilled when he revealed that those oysters I had loved so much were on the menu for dinner—“but elevated, of course.”
At Sinta, Manuel uses Hokkaido oysters, swapping the capellini for soba to match.
But we had plenty to enjoy before those baked oysters even hit the table.
Sinta is the latest venture of PYC Foods Corp., the company behind One World Deli, One World Kitchen and Pardon My French, the supper club where Manuel is also the chef. A gorgeous, sprawling family home in Mystic Hills, a less-traveled part of Tagaytay, has been transformed into a restaurant that gives you plenty to fall in love with.
First, there’s the incredible view of Taal, which made our jaws drop as soon as we set foot on the landing deck. We sipped our welcome drinks as we drank in the scenery.
Tagaytay-inspired cocktails
On our way down to the restaurant, we passed through a wine room (which can be booked for tastings—it boasts champion sommelier Ian Santos) and stopped by the bar at the mezzanine for some predinner cocktails. The view was spectacular there as well.
Created by bartender Jeff Pataroque, the Tagaytay-inspired cocktails alone were worth the drive. We loved Mystic Hill (vodka infused with lavender, lime super juice, pineapple cordial, mint leaves, chef spray), Cloudy Bay (tequila infused with paprika, mixed berries, Cointreau, cantaloupe, lemon super juice, homemade bitters) and Mt. Taal Sour (whiskey, lemon super juice, tamarind, aquafaba, aromatic bitters). Delicious little bites were served with the cocktails—brie wrapped in prosciutto and chorizo Iberico on crostini.
The bar serves coffee, too, and even high tea, Manuel said, because it’s the perfect place to catch the sunset.
PYC president and founder Jun Sy is passionate about art, and so they asked Bambi Mañosa-Tanjutco to curate and commission pieces for Sinta. The artworks can be found all over the place, from the reception to the dining area and even outdoors, adding another dimension to the Sinta experience.
Kabunyag de Guia’s mosaic, Leeroy New’s hanging sculpture, Issay Rodriguez’s series of brass sculptures and cyanotype prints, paper-cut art by Mansy Abesamis, Colin Dancel’s photography, Tasha Tanjutco’s illustrations, Marco Ortiga and Erwin Romulo’s sea of chimes—these are just some of the artworks on display at Sinta, each one with its own story to tell.
But the true star of Sinta is the food, of course, which you’ll enjoy while sitting in the comfiest plush chairs from Cebu-based Fashion Interiors in a spacious dining area which, yes, has a view of Taal.
Even the chef isn’t immune to the allure of the breathtaking vista. “The first time I saw this place, I told myself, I think this is my last pit stop. Maybe this is not my time yet to retire,” Manuel told Lifestyle.
He finds so much inspiration in Sinta’s setting, he said. “The view refreshes me, it rejuvenates me. I love the weather, this space, I like my kitchen, it’s my new playground.”
Continuation
For people who have missed Lolo Dad’s, he said, “I cannot duplicate Lolo Dad’s, but this place is a continuation. I’ve upgraded it a bit. I added a lot of excitement on the plate.”
The Sinta menu is a mix of Manuel’s signature dishes plus exciting new ones. “This one is really Sinta,” he said with a smile.
We started with a lot of appetizers, all new creations for Sinta, a real adventure for the palate and a testament to Manuel’s brilliance and playfulness as a chef.
The ocean trout scallopine and ceviche with radish kraut, soy jelly, mustard leaf puree and salmon roe, a dish called Fresh, lived up to its name. The brined shrimp was marinated in fresh herbs that Manuel and his team planted themselves. “We planted herbs around and we just pick what we need.”
The plump, juicy shrimps were served with basil, lime garlic aioli, a mango-tomato salsa that was so good we wanted to eat every last bit of it with the plush fish skin crackers. Manuel said that the tartare (brunoise of Angus beef tenderloin with condiments and apple kimchi) will be prepared right in front of guests once the restaurant opens. He also made his own “sardines”—grilled mackerel in infused olive oil, served with artichoke and toast.
Manuel leveled up the raclette by using four kinds of cheese: gratinated raclette, cambozola, gruyere, and brie with miso, dried fruit brûlée, potatoes, glazed onion, and pickled kyuri.
The duck charcuterie, Manuel’s favorite, must not be missed. This is duck to be enjoyed four ways in one plate: foie gras egg flan, smoked breast, leg rillette, and pan-fried duck liver with vacuum-cooked cantaloupe and black vinegar reduction. “I used the different parts of the duck in one plate—from the egg to the innards,” said Manuel.
Then came the oysters—a legendary dish from a legendary chef: Hokkaido oysters with soba noodles, chardonnay cream reduction, and a sliver of foie gras, served in their own shells.
Oysters are served in other ways, too—you can have them fresh, or you can order Oyster Rockefeller or the Oyster and Sea Urchin Shooters. Oysters are served per piece so you can try them all.
Another Manuel classic? The Double Espresso Soup—little cups of mushroom soup and tomato soup served with parmesan cheese churros. A delicious blast from the past that we have missed.
Manuel is also proud of his Crab and Popcorn Chowder (velouté of butter popcorn with crab meat, celery, carrots, onion, and softshell crab fritter).
‘Only for the Rich’ salad
The Classic Caesar Salad is exactly that—a classic done perfectly: romaine lettuce coddled with raw eggs, mustard, garlic, parmesan cheese, lemon juice, anchovy, and olive oil.
Manuel has brought back his “Only for the Rich” Salad as well—Maine lobster tail, plump shrimps, softshell crab fritter, ocean trout gravlax, foie gras, prosciutto, diver scallops, and salmon roe on mixed greens in avocado goddess dressing.
Choosing a main course was difficult, given the many tempting options—from Maine Lobster, Scallops, and Moulard Duck Confit to Rib Eye, Bulalo Osso Buco, and Cornish Game Hen.
Manuel recommended the Chilean Sea Bass, which is served with a caramelized unagi crust, truffle, ginger and green onion sauce, and baked potato terrine. His Rack of Lamb is another recommended dish. As is the Lamb’s Tenderloin and Tongue. Manuel, who loves cooking using lamb, is proud of this dish. “It’s my favorite. The lamb’s tongue, it’s so soft.. and I paired it with lamb tenderloin. This one is fall-off-the-bone, it’s prime and it really melts in your mouth.”
You will not find cake on the dessert menu—Manuel really avoided that. Instead, you can enjoy crème brulee with rock salt and olive oil ice cream; a mille feuille declension with mango and mascarpone cheese served with berry and balsamic ice cream; apple pie baked ala minute; a soufflé; even a chocolate sampler—terrine, verrine, truffle, crème caramel, and frozen cream.
Manuel uses ice cream from Gelato Manila. Zarah Manikan is making the flavors especially for Sinta.
Another thing to note is the fantastic service from knowledgeable staff who can tell you about the food and even the artworks.
In many ways, Sinta feels like a love letter to Tagaytay and the people infatuated with it. And what’s lovely about it is how it instantly makes you feel at home.
“The food is fine dining, but Sinta is really a comfy place,” said Manuel. “And we have enough space for parking for up to 70 cars.”
A trip to Sinta is a true treat for the senses. At night, you can see the stars and hear the birds.
Sinta can be booked for private events as well. In fact, couples have already started booking it for weddings. A reception with chef Ariel Manuel’s food sounds heavenly.
Sinta is located at 5385 Mystic Hills, Ligaya Drive, Sitio Catmon, San Francisco, Tagaytay City; tel. no. +63962-4533570.
